Author Archives: Leslie Morris
A bread maker is a good gift for a celiac because they can bake from scratch or mix, adding or subtracting ingredients to get the best possible outcome.
This Zojirushi, pictured at right, gets rave reviews. Couple it with one or more of the Triumph Dining Baking Guides and you’ve got a big ticket holiday gift.
Just in time for the holiday social season and gift giving, the 6th edition of America’s #1 Best Selling Gluten-Free Restaurant Guide is here.
More than half of the 8,500 restaurants in the book have new content or are new altogether. In fact, there are more than 1,500 new restaurants in this guide, places you can now enjoy safe meals. We’ve also noted menu items for 120 National and Regional chain restaurants.
This 6th edition of the award-winning guide has 570 pages of restaurant information in all 50 states. Even in paperback, it’s a big book. Consider buying two, one for your home, one for your car.
More information can be found here.
This year, for the first time in 70,000 years, Hanukkah starts on the night before Thanksgiving. This presents some interesting opportunities for the Thanksgiving and Hanukkah meals, both having their own set of traditions.
The recipe below came from Bay Area Bites one of my favorite blogs. The recipe was easily modified to be gluten-free.
Pumpkin Latkes with Cranberry Applesauce
The recipe’s author incorporated cranberries into traditional applesauce. Cooking the latkes is a simple as scooping about 1/4 cup of pumpkin mixture per latke into a hot, fat-slicked cast iron skillet and frying them until they’re well browned on each side. Keep early batches warm in a 300 degrees F oven while frying the remainder of the pumpkin mixture. Click to continue reading »
A recent Swedish study finds no link between celiac disease and autism spectrum disorders.
The study’s lead, Dr. Jonas Ludvigsson of Sweden’s Karolinska Institute, says that this is one less thing for people who have celiac disease or autism spectrum disorder (ASD) to worry about.
According to Ludvigsson, people who were diagnosed with an ASD in the study were no more likely to be diagnosed with celiac disease than people without an ASD.
Ludvigsson and his colleagues linked several Swedish databases to compare the celiac disease diagnoses among people with ASDs to a group of people without the developmental disorders. The researchers had data from 250,000 people.
Roughly 44 people per 100,000 were diagnosed with an ASD before they were diagnosed with celiac disease. That compared to about 48 people per 100,000 who were diagnosed with an ASD but not with celiac disease.
The study did find, however, a link between ASDs and a positive blood test for celiac disease, which alone is not enough to diagnose someone with the condition. A celiac disease diagnosis requires both a positive blood test and evidence of damage to the small intestine.
Ludvigsson cautioned that the link between ASDs and a positive celiac blood test is based on a small number of cases. There could be a real relationship between the two or it could be a result of doctors overtesting people with ASDs, he said.
The study also does not shed any light on whether a gluten-free diet improves ASD symptoms. The study is published in JAMA Psychiatry.
We’re proud that Julie has joined the Triumph Dining blogging lineup.
Julie has been gluten-free for eight years now and has taken an active role in helping others new to a gluten-free lifestyle. In fact, she was one of the first people I met along my own experiments in avoiding gluten.
Julie, her husband, two sons and dog live in Chicago-land. She is committed to helping Triumph Dining blog and newsletter readers learn about new products to market, safe restaurants and ways to live gluten-free.
Casa Di Bertacchi sent us some of their new gluten-free meatballs to try. After we were done playing with the dry ice we popped them into the oven and rallied the office taste testers for an afternoon snack.
The company sells both gluten-free and non-gluten-free meatballs. The 5/8 ounce ones are gluten-free and the 1 ounce meatballs are still available in the traditional formula, which is not gluten-free.
We’re told that the meatballs are not produced in a separate gluten-free facility, but went through multiple tests prior to being launched. The initial production run was tested via a third party (FARRP) and now the product is tested quarterly. Each test produced results that abided by the FDA’s requirement of less than 20 parts per million of gluten. Click to continue reading »
A display of these boxes caught my eye in our local Safeway. Sure enough, Kelloggs includes them in its gluten-free lineup. They meet the FDA requirements for being gluten-free and are made in a facility that makes gluten-free products.
Kelloggs is appealing to a wide set of children with these snacks; they also come in Mickey Mouse, Disney Princess, Toy Story, Cars, Turbo, Super Mario, Monsters University and Fairies shapes. Click to continue reading »
How fun is this? And right as the Jewish High Holy Days are upon us. This book, by bloggers Lisa Stander-Horel and Tim Horel, is getting rave reviews in the blogosphere and we’re on board with it, too.
Lisa has modified more than a hundred recipes from her childhood, ones that she and her gluten-free family missed most. In this cookbook you will find adaptations of Mom’s Marble Chiffon Cake, Black & White Cookies, O’Figginz Bars, and classic holiday treats including Macaroons, Hamantashen, and Big Fat Baked Sufganiyah Jelly Donuts. Lisa’s mother must be proud.
This book also includes:
• A Baked Savories chapter, with new classics like Corn Bread Challah Stuffing
• A chapter that shows you how to get the most out of a cake mix
• Color photographs and valuable tips
Here’s a recipe from the book, one that we’re trying out with our family. Click to continue reading »